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Panzanella Salad

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 25 mins
Grill Time time 12 mins
Yield Makes 8 servings
The leftover tomato mixture is delicious tossed with fresh cooked pasta.


  • 1 (12- to 16-oz.) ciabatta or Italian bread loaf
  • 12 plum tomatoes, cut in half lengthwise
  • 1 large red onion, cut into 8 wedges
  • 5 tablespoons olive oil, divided
  • 1/2 seedless cucumber, halved and sliced
  • 1/2 cup firmly packed chopped fresh basil
  • 4 teaspoons red wine vinegar
  • 1 1/2 teaspoons minced garlic
  • Salt and pepper to taste

How to Make It

  1. Preheat grill to 350° to 400° (medium-high). Cut bread loaf into 8 (1-inch-thick) slices; cut slices in half, if desired.

  2. Drizzle tomatoes and onion with 2 Tbsp. oil, tossing to coat.

  3. Grill tomatoes and onion, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 4 minutes on each side or until lightly charred.

  4. Coarsely chop grilled tomatoes and onion, and place in a medium bowl. Add 2 Tbsp. oil, cucumber, and next 3 ingredients. Season with salt and pepper to taste.

  5. Brush bread slices with remaining 1 Tbsp. olive oil. Grill, without grill lid, over 350° to 400° (medium-high) heat 1 to 2 minutes on each side or until lightly browned and toasted.

  6. Place grilled bread slices on individual serving plates; top with tomato mixture.